Low-Carb Diets & Kids
Keep an eye on our website as I will be adding more content regarding healthy children and healthy eating. I am also currently working on a cookbook for kids with fun and healthy recipes that you and your kids can make together!
Here is one of those fun recipes!
INGREDIENTS
- 1/4 cup extra virgin olive oil, plus more for greasing pan
- 1 cup blanched almond flour
- 2/3 cup erythritol or Swerve Sweetener
- 1/4 cup unsweetened natural cocoa powder
- 1 tsp aluminum-free baking powder
- 1/2 tsp iodized sea salt
- 3 Omega-3 or pastured eggs or egg replacer equivalent
- 1/3 cup unsweetened coconut cream
- 2 Tbsp bittersweet chocolate (at least 70% cacao)
- 1 tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F. Grease an 8″ cake tin with olive oil and set aside. 125
- In a large bowl, whisk together almond flour, erythritol (or Swerve), cocoa powder, baking powder, and sea salt.
- In another bowl or a large measuring cup, combine the eggs (or egg replacement) and coconut cream.
- In the microwave or over a double boiler, melt together the chocolate, oil, and vanilla, stirring frequently. When smooth, let cool a minute, then add to the coconut cream mixture.
- Gradually add wet ingredients to dry, whisking until you’ve made a smooth batter. Keep whisking 2–3 minutes, until mixture becomes a little fluffy.
- Pour into prepared cake pan, and bake for 25–35 minutes, or until a knife inserted into the center comes out clean.
- Let cool to room temperature before unmolding and serving.
Meal Prep Notes: This cake keeps covered on the counter for up to a week—though I doubt it’ll last that long!
